Gluten-Free Lemon Pistachio Sugar Cookies (Print Version)
Tender gluten-free cookies with bright lemon zest and crunchy pistachios—perfect with tea or as a sweet snack.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - Zest of 2 lemons
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 3/4 cup roasted unsalted pistachios, coarsely chopped
11 - Extra granulated sugar, for rolling
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together gluten-free flour blend, baking powder, and salt. Set aside.
03 - In a large bowl, beat together unsalted butter and granulated sugar using an electric mixer or hand whisk until light and fluffy, about 2 minutes.
04 - Mix in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet mixture, mixing until just incorporated without overbeating.
06 - Gently fold in chopped pistachios to evenly distribute.
07 - Scoop tablespoon-sized portions of dough, roll into balls, and coat each lightly in extra granulated sugar.
08 - Place dough balls 2 inches apart on prepared baking sheets. Flatten gently using your palm or the bottom of a glass.
09 - Bake for 10 to 12 minutes, until the edges are lightly golden.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The snappy lemon and the richness of pistachios blend to wake up your taste buds in the happiest way.
- They stay tender and flavorful for days, and the dough is forgiving even if you get distracted mid-baking.
02 -
- If you overmix after adding flour, the texture turns gummy—gentle folding is key.
- Zesting lemons straight over the bowl keeps all that fragrant oil from drifting away.
03 -
- Sifting the flour prevents gritty cookies, especially in gluten-free baking.
- Rolling cookies gently in sugar just before baking makes the crust sparkle and crackle in the best way.